Cassell's dictionary of cookery

pounds of the shin of beef and two pounds of knuckle of veal ; cut the meat into small pieces, and break up the bones. Butter a saucepan, line it with slices of lean ham or bacon, lay the pieces of meat upon it ; add the bones and any trimmings of meat or poultry that may be at hand. An old hen or the carcase of a rabbit or roasted chicken will be valuable additions. Pour in a pint of water, cover the Saucepan, and boil it quickly, stirring it frequently till it is reduced to glaze. Let this brown gently or not, as required, pour in three quarts of cold water, and when this boils add a large onion stuck with two cloves, a few sticks of celery, a large carrot, a young turnip, half a blade of mace, a bunch of savoury herbs, a few peppercorns, and a little salt. Remove the scum carefully as it rises, and add a spoonful of cold water occasionally to assist it in doing so ; simmer the stock gently for four hours ; strain it into an earthenware pan, and when it is quite cold, carefully remove the fat from the top. Time to simmer the stock, three to four hours. Stock, Second. — "When fresh meat has been used for making stock, after the first liquor has been poured off, the saucepan should be filled with stock made from bones, or water in which meat has been dressed, and boiled down again to make glaze or portable soup, which will be of great use, either to enrich soups or sauces, or to improve the appearance of various joints {sec Glaze). If liked, half the original quantity of vegetables and seasoning may be added to the liquor. To make it, boil the stock very gently for five or six hours. Strain it through a hair sieve into an earthenware pan. When it is cold, carefully remove the fat from the top, and pour it off gently, not to disturb the settlings, into a well-tinned saucepan. Keep the saucepan uncovered over a brisk fire, skim the liquor when necessary, and boil it quickly till it begins to thicken. Reduce the heat of the fire, and boil the stock gently till it looks like thin treacle. Be very careful that it does not bum, and when it has boiled until a little taken out in a spoon will when cold set into a stiff jelly, strain it into small jars, perfectly dried, to the thickness of an inch and a half, and let it remain in a cool place till wanted. If properly made, it will keep six months. If, after a few days, it does not appear sufficiently hard, put the jar containing it into a large saucepan of boiling water, and keep this water boiling rapidly round it until the glaze has evaporated sufficiently. It must not be put into the saucepan again, as it will be in great danger of burning or of acquiring an unpleasant flavour. Time, two days to make the glaze.